One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.

@olivier2553

17 күн бұрын

True, and that is the preparation that takes really long time :) But there is no urgency, you can do it at your own pace, listening to some music, chatting wit family or friends while sitting at the kitchen table...

@gbenoit761

16 күн бұрын

This is a GREAT point. I learned to do this years ago when I first started stir frying, and it's a must for the reason you mentioned.

@KoflerDavid

15 күн бұрын

Many of the prepping steps can be done ahead of time and the cut veggies etc. can be stored in the fridge. When you want to cook, everything is ready. Protein can even be pre-fried. It requires some commitment to homecooking though because these ingredients will last even less long being cut up.

@aniljoshi948

21 сағат бұрын

Absolutely, and for all cooking … Yes, Mice in place, before you start🫣🤪

You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.

@peterdoe2617

16 күн бұрын

I'm just introducing her to a friend and another cooking channel, here in Germany. I've learned sooo much from Pai!

@maggiepp7997

14 күн бұрын

I have been cooking with Pai for about 5 years. Everytime I made a dish it is a hit. I am a cook, not a chef so I really appreciate her explanation as to why things are done the certain way so it helps me to understand cooking principles better! The best channel on YT

@peterdoe2617

14 күн бұрын

@@maggiepp7997 To be able to cook is one thing. To be able to teach it is rare: some teachers at university where brilliant. But to teach it is another level.

LOL, the smiling bell pepper made me do a double-take! Awesome video as always!

@telomeke3157

16 күн бұрын

😂2:59

@captainknorx5105

10 күн бұрын

Smiling or be scared?

Pailin is, without a doubt the loveliest chef on KZread... Thanks, for all your help.

I love the cheeky eyes at 2:59 that just adorable

Oh my God. You adding water with the vegetables just made me understand the process for the first time. 💡 I always read in cookbooks: add the aromatics first, then the vegetables. I used to stir-fry the vegetables in oil, and the golden garlic always burned! Now I get it: the vegetables are boiled! When the garlic is golden, you stop frying. You add water and sauce and boil, steam, whatever. Thank you so much!

Best Thai youtuber, One of the best cooking channels of all! I love it.

I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤

This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩

I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!

@jamdowndaughta

5 күн бұрын

Step 1 cook proteins first, step 2 hard aromatics - garlic, chilli, step 3 vegetables next ( stagger the addition of the vegetables according to whether you want them crunchy, add a little water if they stick), step 4 add the pre mixed sauce so the vegetables absorb the favour, step 5 add protein back in and toss, then turn off heat and add delicate aromatics like basil or green onions, or you could add at the table like cilantro. If using egg as the protein add at step 4 as it cooks quickly.

@rhight

4 күн бұрын

@@jamdowndaughta Cool! Thanks a lot. I'm saving this comment!😉

Sending this to my partner, after 10 years it’s time he learns so I can stop being annoyed when he cooks. Some days I have to do it all myself. I guess I’m a bad teacher. Thank goodness for Pailin ❤🎉

@bkm2797

17 күн бұрын

Or he might be doing that on purpose,lol!

@maggiepp7997

14 күн бұрын

He’s giving weaponised incompetence because he knows you’ll do it 😂

going to thailand next week im so excited

@lllzoralll

17 күн бұрын

Hope you will have a very awesome experience!! and get to eat a lot of food!!

@bkm2797

17 күн бұрын

If you haven't, take a look at Pailins recent food experience trip to Thailand, you may want to try eating at some of those places. Hope you have a wonderful trip!

@florianadolf2256

12 күн бұрын

Have a great time over there. Thailand is amazing 🇹🇭 ✨️

Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.

I’ve been using her universal stir fry sauce recipe for a while now. I always get compliments on my cooking. Thanks Pailin.

Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!

❤❤ lots of love from Malaysia. I learn a lot of cooking techniques from ur cooking channel. Thank you for sharing.

This is so informative! You never disappoint!! Thank you for your talent and knowledge ❤

You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...

Yes, bitter can also be a delicious part of stir fry, like bitter gourd (Karela stir fry with thickly chopped onions), one of my favorite stir fries. Love your shows!

I just recently decided to up my stir fry game. Impeccable timing!

When that little bit on the side went back in at the end of minute 15, it finally gave me long-craved satisfaction as it had been SITTING THERE and my weird brain was making me feel ever so slightly uncomfortable lol. My own quirks aside, this is an incredibly insightful video, answering every question I ever had about stir frying and the information feels really fun and accessible!

These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)

Brushing up on technique is always a good thing, great job Pailin, always enjoy your vlogs. Thank you!❤️👍

So glad she did a harder veg...when I stir fry those they make me nervous! Also never saw anyone add splash of water to a stir fry when it sticks--going to try that next time I stir fry!! Could very well be a game changer : )

Chef the info in this video is invaluable! Thanks so much!

Learning that I could stir fry lettuce was a game-changer! No more having a 1/4 of a head of lettuce going bad/unused in the back of the fridge. Great video!

@karminiparsan9256

13 күн бұрын

Use in soup or fried rice also.

great video! I have done some stir fries before, but this video definitely gave me more confidence!

Really liked this format!

Very informative. I really appreciate the thoroughness of your "whys" behind a lot of the steps. I now have a confidence and a curiosity to try to stir fry everything in my fridge. Thank you!

Love it how you're explaining every step ❤️ thank you Pailin

Thank you for this lesson and all your fantastic lessons and facts over the years. You are a great channel. Your knowledge really inspires me to make these dishes at home.

Such an informative video, thank you so much! I know that you like to teach and this is a perfect example of it, explaining the steps and the "why" of certain things makes it so easy to understand!

fantastic way so apply your info. and made it easy to apply it to my random veggies in the fridge .. thank you Pailin 💜

Very useful content. I'm an experienced cook but you broke everything down in such a great way that I learned a lot!

Very well explained, in-depth round-up. I only discovered this channel very recently, but I already learned quite a lot👍👍👍

Sawaddee krub, Khun Pailin! Thank you so much for this detailed video explaining how I could optimize and improve the method I use almost daily to prepare dinner. So entertaining to watch too! 😃

Thank you for your channel i just discovered it. Now i can create good Thai dishes. Please show more of these types. Peace

What a fantastic video. You're as good a teacher as you are a chef. Thank you.

Dear Pallin, thank you for another fabulous instructional video. We, your subscribers, truly appreciate the time and effort you put into them! Question: which of your cookbooks has your all purpose stir fry sauce recipe? I learned to stir fry 50 years ago Chinese style, and it is my favorite way to make a balanced and nutritious meal for one. However, it is ALWAYS a good thing to have a few short cuts and to learn a few new things, lol. Looking forward to learning how to cook Thai dishes.

Absolutely delicious I can almost taste it - Thank You!

Thanks for the definition of a chief and a cook. "A chief can create" anything, which by this definition I am certainly a chief 5555555

@foridor

2 күн бұрын

The term is chef, not chief.

Best cooking channel! I’ve learned so much from you! I just had pad prik for lunch today. Learned it from you! I made it with tofu instead of chicken, and of course, grilled the tofu first.

Thank you🙏 very informative and useful! Love your videos.what a learning tool.

Very helpful video thank you ❤❤❤

Love you, Pailin❤You're soooo good and witty😊

Absolutely excellent! Thanks

Thanks. Excellent explanation.

i learned a lot in one sitting. i love you madam! ten thumbs up

Interesting! Never know how to Stir Fry pumpkin! Thanks for the demo. Really helpful!🤗

A nice video with good tips. I need to pull out my wok again and check on my khaffir lime trees.

I love stir fry. Thank you.

Thank you for the detailed explaination. ❤

Love the video.Nice recipe.Thank u.

Very nicely explained

V nice video I love thai food V nicely explained Thanku ❤

Very helpful, thank you so much!

They all look delicious!

Excellent video. Thank you so much!

Very well explained.

Thank you for a nice video you can't go wrong with stir fry 👍🏻

Thanks Pailin. Very helpful. Hopefully you get to 2 mill subscribers soon. Take care.

I've never tried stir fry kabocha squash with eggs before. Definitely gonna try it!

Always watching you video ❤

Exactly how I do it. Thanks for the confirmation.

Great video thanks for sharing

Stir fried lettuce is one of my favourite fast stir fried veggies! And last week I did a pumpkin stir fry- so yummy!🥰 3:52

very well done. Thank you.

Very excellent!

Very well explained 👍

Useful information good to know, thank you 🥰🌹

Absolutely lovely and helpful video; definitely not a 'master class'.

I only know that I need a gas stove to be able to stir fry. I currently do what I can but my induction stove doesn't get hot enough to do a real stir fry

Thank you cook goddess 🙏

I got my first kabocha squash lasr week and it was amazing. Just as tasty as--and more convenient to cook--than acorn squash!

Nice job 👏

Thank you.😃🥰

Love her Really good work

@kiranmistry8262

2 күн бұрын

Keep up your good work 👏 love the way you explain. ❤❤❤

Literally just picked up Sabai at Chapters yesterday. ❤

Just in time. I just bought some chicken breast to create my own version of black bean stir fry; it’s nice to have a review (even if I might need more specific Chinese techniques such as marinating the meat with baking soda, etc. But I can just watch Chinese Cooking Demystified for that part.🙂) Thanks for teaching us techniques and not just recipes! I’d be interested in other technical videos, specifically in regards to Thai cuisine (maybe building stir fry sauce, but also other things besides stir fry, though I’m sure there’s a lot in your first book). I’m not sure what sort of things I’d like to learn…🤔 But I definitely like the format! It’s like being in culinary school a little bit.😊

@Jeffffrey0902

16 күн бұрын

You don't really need the baking soda technique as it's usually used in commercial kitchens and we seldom do that at home. You can try brining, and also velveting, which Pailin has demonstrated before in the Rad Na video and the Moo Manao video.

@LePetitNuageGris

16 күн бұрын

@@Jeffffrey0902 I’m not really sure which cuisine you’re talking about when you say “we”, but it seems fairly common in Chinese dishes, even if they are cooked at home. You can even see Pailin use it in her mother-in-law’s stir fried tomatoes with beef recipe. I enjoy the flavour and texture it imparts to the meat, hence why I was going for it. I’ve used it, as well as the velveting technique, before numerous times. I just want to brush up a little bit on the basics once more. But I’m quite comfortable with the results, it’s an extremely easy method perfect for homecooking and for the results I’m aiming for. Velveting doesn’t impart exactly the same qualities that I’m looking for. And brining is a completely different thing. Thanks for the suggestion, though.

@Jeffffrey0902

16 күн бұрын

@@LePetitNuageGris I forgot to mention I'm a Hongkonger, Cantonese by heritage. I know many YT cooks have shown the baking soda technique before but I really don't think it's the norm here. At least none of my family or friends who are home cooks do that. I've never tried it because everyone says it takes away from the meat's texture and flavour. But I learnt that restaurants add meat tenderiser powder into their marinade besides baking soda when I was working in an eatery back in the day. Now that you said you like the baking soda technique, I don't know which one is the culprit, the baking soda or the meat tenderiser powder. I'm now intrigued and would like to try it someday.

@LePetitNuageGris

16 күн бұрын

@@Jeffffrey0902 Well, it might not be for everyone. Auntie Jenny at least (Pailin’s Cantonese mother-in-law) uses it, and so do Chinese Cooking Demystified’s Steph (also Cantonese I believe) and Matt (her non-Cantonese husband), and they go into the merits of it; they used to live in Hong Kong, I think (or was it Guangdong?🤔). I’m not FULLY sure anymore as it’s been a while since I’ve looked at my copy, but there’s also a possibility that the technique also makes an appearance in my Sichuanese cooking bible, Land Of Plenty, by Fuchsia Dunlop. She trained in a culinary school in Sichuan (think she may have been the first non-Chinese to do this). Thanks for your insight and perspective, though. I’m always interested in rounding out my view. I know baking soda tenderizes meat, so I don’t think there’s really any need to also add meat tenderizer. There’s a possibility you just don’t like the taste of the baking soda. But there’s only one way to find out. Try out Pai’s tomato beef stir fry if you want to be certain. It is really delicious. I also happen to like the taste of restaurant Chinese food (hard to find non-Americanized sometimes over here in Canada, but you can find it if you know where/how to look). Also, since I’m using boneless, skinless chicken breast in the first place, I’m not too worried about flavour loss. My main goal with this is to mimic the first black bean chicken I ever had from a restaurant in my childhood that I absolutely loved (pretty sure it was Americanized, but good food is good food). So, going the baking soda route specifically will help me achieve the flavour/texture I’m looking for. I only mentioned it, not because I wasn’t familiar with it or any others, but rather because, even if you know something already, it’s good to review the basics periodically so you don’t get rusty/can refresh your memory. I was merely mentioning that at least one technique I definitely planned to use for my creation wasn’t in this video because it’s more of a Chinese-specific technique, and so I planned to look elsewhere for the basics relating to Chinese-style stir fries. The specific marinade ingredients used in Auntie Jenny’s dish also lend themselves quite well to the flavour profile of black bean sauce (which I’ve made several times); as well, baking soda specifically helps chicken breast have a better chance of not being tough and dry, much the same as velveting does (but without forming a layer on it the way egg whites and starch do). I quite like it all around, personally. But I’m a fan of the other techniques, too, in certain places. It’s all about experimenting and finding what you like where. I like to keep my options open.

THANKS

Yummy! Yummy! Yummy!!!

I died when the little eyes pop , soooooo funny , gj editor !

Great🙂

The second dish is very popular here in the Philippines minus the eggs. I’d personally add chillies in it and toast the sauce a little bit to make it perfect.

Do you have a wok that you would recommend for using on an induction cooktop? Also, love your use of the term “nugget.” In my family, we call nuggets “stuffing,” but it has a slightly different meaning - it’s everything about the meal that makes it filling. On a salad it would be roasted pumpkin tofu, or even steamed potatoes. On rice it would be marinated vegetables.

Great video. You do a terrific job. Question. Did you say what type of oil you prefer? Do you blend oil types, like a few drops of sesame oil? Lastly, you had a lot of liquid. Should it be cooked down to thicken or could you add cornstarch? Thanks, Al.

I like how scientific, almost clinical this is

Hi Palin, can you suggest what is the minimum amount of oil you feel you could get away with for frying pad Thai? My current recipe uses about 110 grams of shrimp, 56 of dry noodles and 50 of tofu etc to give you some idea of the portion size. I am using 2 Tablespoons at the moment and that seems to get me most of the way but in order to get that lovely browning on my tofu etc and deep colour of my sauces mixed through I’m having to take it to the point of burnt bits/ small layers of burnt Charing being in the pan. In fact my indicator that it’s done is that after adding my sprouts etc I wait for the smell to go from crispy/caramelised to the first sign of some burning 😂. Dish is fine but I need to be careful when serving from the wok to only get the lovely cooked little bits, not the burnt ones!

Fantastic video! I have your Sabai cookbook and have made many recipes from it. The Cashew chicken might just be my favorite. I like to scale it up and use it for meal prep throughout the week as it keeps very well for a few days. My question is this: Why is it that whenever I cook eggs in my wok, the smell becomes super metallic and gross?

@PailinsKitchen

12 күн бұрын

Hmmm that's not a problem I've experienced so not sure...

Shared this with friends on Facebook so they would have an idea of how I cook many of my home dishes. What I wanted to ask was, I watched a video from Thonburi with Gary Butler, The Roaming Cook, and the chef (who has been doing his thing for around 50 or 60 years) tossed marinated chicken breast with tapioca flour before adding to the wok in order to keep it both juicy and tender. I'm not a fan of chicken breast to begin with, since it's always drier and often tasteless, but apparently that tapioca flour made all the difference. What's your take on that, and also can I do that with other cuts of chicken, beef, or pork?

@AdamHotThaiKitchen

16 күн бұрын

Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!

Your videos are excellent, and I appreciate that you explain how the formula works instead of just teaching us to use it. However, I have a question. The method works well for about four people, but how do you handle it when you have, say, eight people? Clearly, you can't just put everything into the pan. How do you manage your workflow in such situations?

Having Wok means having heaven. 😁

Hi can you please make the Major Cineplex Cheese popcorn please? I’m in America now and I’ve been craving that popcorn forever and I would be so happy if you could make it as I can’t find the ingredients anywhere

Omg los "ojitos" del bell pepper 😂 ❤❤

Fantastic! (At 13:41 a little edit is needed)

Where would I find information on the spatula you are using in the stir fry?

How do you brown garlic without burning it? I once ruined a dish by burning the garlic and I've been loath to actually fry the stuff in oil ever since, usually just adding it after I've got some sauce on the go.

@Jeffffrey0902

16 күн бұрын

Garlic burns easily so keep the heat low or even turn it off. It takes a bit of experience to judge whether you need to turn it off so please don't give up trying. Or you can throw the garlic into the wok when some other things are already in there. The garlic flavour will be more pronounced and some dishes can benefit from that.

@Doughnutthanwarin

16 күн бұрын

As a Thai who stir fry a lot. May I give a humble advice? Add your garlic in cold oil then turn on low heat, keep stirring. Once golden turn up the heat and add the vegetable/meat right away. The veg/meat added will stop the garlic from burning. The important is.. keep stirring

@AdamHotThaiKitchen

16 күн бұрын

Yes as per the other comments you start with an unheated wok then turn on the heat after you add then in - then watch them like a hawk :) See kzread.info/dash/bejne/hauf05Sjk5innqQ.html as an example. Cheers!

حلو شئ جميل

I use panda oyster sauce a lot.

I was very confused when you said that other squash need to be peeled because the most common squash where I’m from, zucchini, certainly does not. Kabocha squash is also called “Japanese pumpkin 🎃” here so that confused me even more haha.